For the potatoes

Instructions

Warm olive oil in a 12-inch nonstick pan over medium-high heat. Add shallot, pepper and tomatoes and cook, stirring occasionally, until peppers have softened and tomatoes have burst, about 5 minutes.

Meanwhile, crack eggs into a bowl and scramble.

Stir spinach into pan and cook until wilted, about 2 minutes. Pour in eggs and sprinkle with McCormick breakfast seasoning. Cook, stirring frequently, until eggs are almost set. Sprinkle in feta and olives and continue cooking until eggs are set to your liking. Sprinkle with freshly ground black pepper.

For the potatoes:

Preheat oven to 400°F with a 12-inch cast iron skillet or a rimmed sheet pan on a rack in the center. Cut potatoes into 1-inch chunks. Carefully remove skillet from oven, add potatoes and olive oil and toss to coat. Roast for 15 minutes, then toss with a spatula and return to oven for about 15 minutes more, until potatoes are tender inside and nicely browned outside. Remove from oven and toss with breakfast seasoning to coat evenly.